Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 3483 | 2021-04-14 07:41:48 | 51.87 | 94% |
| 1768 | 2020-10-28 21:16:07 | 53.40 | 96% |
| 626 | 2020-09-15 17:18:25 | 51.73 | 96% |